This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You'll need olives packed in flavorful brine to make the dressing. For convenience, buy shrimp already peeled and cooked. Sometimes the best-tasting precooked shrimp is sold frozen. Soak in cold water for 10 minutes to defrost. Recipe by Nancy Baggett for EatingWell. Source: EatingWell Magazine, May/June 2010

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Ingredients

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Directions

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  • Preheat oven to 350 degrees F.

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  • Drizzle 2 tablespoons oil on a rimmed baking sheet. Mash garlic into the oil with a fork to infuse it with flavor; discard the garlic. Stir bread cubes into the oil until lightly coated. Bake, stirring every 5 minutes, until very crisp, 12 to 15 minutes. Let cool completely.

  • Combine shrimp, tomatoes, bell peppers, parsley, chives, olives and olive brine, vinegar, thyme and the remaining 2 tablespoons oil in a large bowl. Season with pepper. Let stand for at least 10 minutes to blend the flavors.

  • Toss the croutons with the shrimp mixture and serve the salad over greens.

Tips

Make Ahead Tip: Store croutons (Step 2) airtight at room temperature for up to 1 week. Cover and refrigerate the shrimp mixture (Step 3) for up to 1 day.

Ingredient Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

264 calories; 13.1 g total fat; 2 g saturated fat; 95 mg cholesterol; 804 mg sodium. 694 mg potassium; 21.4 g carbohydrates; 5.5 g fiber; 7 g sugar; 16.3 g protein; 3078 IU vitamin a iu; 78 mg vitamin c; 114 mcg folate; 120 mg calcium; 2 mg iron; 70 mg magnesium; 1 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
10/30/2011
I've made this 4 times and we've really liked it each time. It's light and refreshing but also filling so that we aren't hungry again too soon. My husband would prefer more olives or a touch of salt at the table. Read More
Rating: 4 stars
10/30/2011
I cut the recipe in half and still made a meal for two for two nights. This salad is delightful and refreshing. Perfect for summer! I made with fresh wild shrimp so easy to prepare. Thank you so much. I will use this recipe again and again. Read More